Pineapple Coconut Cream Cake (Printable Version)
Tropical layers of coconut cream and pineapple on a crunchy cookie base, no oven needed.
# What You Need:
→ Base
01 - 7 oz graham crackers, crushed into fine crumbs
02 - 2.6 oz unsalted butter, melted
→ Pineapple Coconut Cream Filling
03 - 1 ¾ cups full-fat coconut milk
04 - 8.8 oz cream cheese, softened to room temperature
05 - 3.5 oz powdered sugar, sifted
06 - 1 tsp pure vanilla extract
07 - 10.6 oz pineapple tidbits, drained and chopped (fresh or canned)
08 - 2.1 oz desiccated coconut
09 - 1 cup heavy whipping cream, kept cold
→ Topping
10 - 1.8 oz toasted coconut flakes
11 - 3.5 oz fresh pineapple slices or tidbits for garnish
# Directions:
01 - Line the base of a 9-inch springform pan with parchment paper, ensuring the paper sits flat against the bottom.
02 - Combine the crushed graham crackers and melted butter in a medium bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating a compact, even layer. Place the pan in the refrigerator to chill while making the filling.
03 - Beat the softened cream cheese with powdered sugar and vanilla extract in a large bowl using an electric mixer until the mixture is completely smooth and free of lumps.
04 - Pour in the full-fat coconut milk and continue beating until the mixture is thoroughly combined and silky.
05 - Gently fold the chopped pineapple tidbits and desiccated coconut into the cream cheese mixture using a rubber spatula, distributing evenly throughout.
06 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks hold their shape. Carefully fold the whipped cream into the pineapple coconut mixture in two additions, preserving as much volume as possible.
07 - Pour the filling over the chilled crust and spread it into an even layer using an offset spatula, smoothing the surface.
08 - Cover the pan tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the filling is fully set and firm.
09 - Remove the sides of the springform pan and transfer the cake to a serving plate. Top with toasted coconut flakes and arrange fresh pineapple slices or tidbits over the surface before slicing.
# Expert Tips:
01 -
- No oven means you can make this in a sweltering kitchen a tiny apartment or honestly even a well equipped dorm room.
- The contrast between the buttery cookie crust and the pillowy tropical filling is the kind of thing that makes people close their eyes when they take a bite.
- It looks wildly impressive but the entire thing comes together with a bowl a spoon and a little patience while it chills.
02 -
- Under chilled coconut milk will not whip properly so if you forget to refrigerate it overnight you can speed things up by placing the can in the freezer for about fifteen minutes.
- Draining the pineapple thoroughly is non negotiable because even a few extra tablespoons of juice will turn your beautiful filling into a soupy mess.
03 -
- Toast your coconut flakes in a dry skillet over medium heat for about two minutes stirring constantly because the moment you look away is the moment they burn.
- A splash of coconut extract added alongside the vanilla transforms this from really good to absolutely unforgettable if you want that flavor to hit harder.